Ingredients
160 gram Bucatini, Afeltra
100 gram pecorino romano cheese
1 pecorino romano, rind
8 gram pepper
to taste salt
Directions
Step 1
Start by boiling water and adding salt. Once boiling, add your noodles and set a timer for 6 minutes.
160 gram Bucatini, Afeltra
Step 2
In a separate pan over medium heat, add 3/4 of your pepper and toast, until just lightly smoking. Add two big ladles of the pasta water to create a broth. Add your pecorino rind as well. Cook this over medium heat until the pasta timer goes off
6 gram pepper
1 pecorino romano, rind
Step 3
Once 6 minutes is up, remove the cheese rind and add the noodles. Add more pasta water, and crank the heat to high. Boil for one minute.
Step 4
Lower to heat to low, and add your cheese in batches. Mix, and add pasta water if it gets too thick. Gradually add all the cheese making sure to emulsify. If too thick, add more water.
100 gram pecorino romano cheese
Step 5
Plate, garnish with more cheese and remaining pepper. Enjoy!
2 gram pepper
to taste pecorino romano cheese
